Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda

https://doi.org/10.22146/agritech.59724

Lola Anandya Inke(1*), Ahmad Sapta Zuidar(2), Dyah Koesoemawardani(3), Siti Nurdjanah(4)

(1) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Dr. Soemantri Brojonegoro No. 1, Gedong Meneng, Bandar Lampung, Lampung 35145
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Dr. Soemantri Brojonegoro No. 1, Gedong Meneng, Bandar Lampung, Lampung 35145
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Dr. Soemantri Brojonegoro No. 1, Gedong Meneng, Bandar Lampung, Lampung 35145
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Prof. Dr. Soemantri Brojonegoro No. 1, Gedong Meneng, Bandar Lampung, Lampung 35145
(*) Corresponding Author

Abstract


Minuman sari lemon kolagen merupakan salah satu minuman fungsional yang mudah diserap oleh tubuh, namun kolagen yang berasal dari ikan memiliki aroma amis sehingga dapat dikombinasikan dengan sari buah lemon untuk menutupi aroma amis tersebut. Penelitian ini bertujuan untuk memperoleh konsentrasi kolagen yang tepat sehingga menghasilkan minuman sari lemon kolagen berbasis sari buah lemon dengan karakteristik fisikokimia, mikrobiologi, dan sensori terbaik.  Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan level konsentrasi kolagen yang berbeda, yaitu 0,5% (K1), 1% (K2), 1,5% (K3), 2% (K4), 2,5% (K5), dan 3% (K6) dengan 4 kali ulangan. Proses pembuatan dilakukan dengan mencampurkan sari lemon dan gula pasir, kemudian ditambahkan kolagen dan air yang sudah disaring dengan UV dan dipanaskan sambil diaduk hingga suhu ± 60 °C, lalu dimasukkan ke dalam botol kaca dan dilakukan pasteurisasi dengan suhu ± 75-85 °C selama 10 menit. Hasil penelitian menunjukkan bahwa konsentrasi kolagen berpengaruh nyata terhadap karakteristik fisik (tingkat kekeruhan, viskositas, dan pH), karakteristik mikrobiologi (total mikroba), dan karakteristik sensori. Minuman sari lemon kolagen berbasis sari buah lemon terbaik diperoleh pada konsentrasi kolagen 1,5% (K3) dengan aroma agak khas lemon (3,11), rasa yang khas lemon (3,71), warna putih sedikit kekuningan (2,34), penerimaan keseluruhan suka (3,53), persen transmittan 67,20%, viskositas 1,19 cP, pH 4,07, dan total mikroba 1,2 x 10 2 koloni/mL.  Minuman sari lemon kolagen ini mengandung kadar protein sebesar 1,34 ± 0,04%, kadar vitamin C sebesar 0,018 ± 0,00 mg/mL, dan aktivitas antioksidan sebesar 19,39 ± 0,08%.


Keywords


Kolagen; minuman kolagen; sari buah lemon

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DOI: https://doi.org/10.22146/agritech.59724

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